This is my version of the classic cherry and almond cake. I always use those dark cherries soaked in kirsch – their flavour is intense and boozy. When I drain the cherries I reserve the syrup to add a sweet kick to my coffees. The crumble topping adds another almond dimension in the form of crunchy amaretti and flaked nuts. This is best served with a dollop of tangy crème fraîche.
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 23cm round, loose-bottomed cake tin and line the base with baking paper.
- For the cake, cream the butter, sugar, almond extract and lemon zest until lighter in texture and paler in colour. Add the eggs and soured cream and beat until smooth – don’t worry if it curdles – then add the flour and salt and fold together until you have a smooth batter. Scrape the batter into the cake tin and level off.
- For the crumble, rub together the flour and butter until you have a breadcrumb consistency, then toss through the sugar, biscuits and almonds.